Exposure characteristics and risk assessment of VOCs from Chinese residential cooking

Source characterization and risk assessment of occupational exposure to volatile organic compounds (VOCs) in a barbecue restaurant

(2020) Akif Arı et al.   BUILDING AND ENVIRONMENT

Determining Which Cooking Method Provides the Best Sensory Differentiation of Potatoes

(2020) Melissa Ciccone et al.   Foods

Effects of Inhaled Combined Benzene, Toluene, Ethylbenzene, and Xylenes (BTEX): Toward an Environmental Exposure Model

(2020) Cameron J. Davidson et al.   ENVIRONMENTAL TOXICOLOGY AND PHARMACOLOGY

Occurrence and distribution of typical semi-volatile organic chemicals (SVOCs) in paired indoor and outdoor atmospheric fine particle samples from cities in southern China

(2020) Shengtao Ma et al.   ENVIRONMENTAL POLLUTION

Increased long-term health risks attributable to select volatile organic compounds in residential indoor air in southeast Louisiana

(2020) Jeffrey K. Wickliffe et al.   Scientific Reports

Speciation of VOCs in the cooking fumes from five edible oils and their corresponding health risk assessments

(2019) Ding-Chao Zhang et al.   ATMOSPHERIC ENVIRONMENT

The emission characteristic of VOCs and the toxicity of BTEX from different mosquito-repellent incenses

(2019) Fengju Lu et al.   JOURNAL OF HAZARDOUS MATERIALS

Personal exposure to VOCs (BTX) and women health risk assessment in rural kitchen from solid biofuel burning during cooking in West Bengal, India

(2019) Sukanta Nayek et al.   CHEMOSPHERE

Characteristics and health effects of BTEX in a hot spot for urban pollution

(2018) Mansooreh Dehghani et al.   ECOTOXICOLOGY AND ENVIRONMENTAL SAFETY

Prenatal TVOCs exposure negatively influences postnatal neurobehavioral development

(2018) Moonhee Chang et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Physicochemical risk factors for building-related symptoms in air-conditioned office buildings: Ambient particles and combined exposure to indoor air pollutants

(2018) Kenichi Azuma et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Emissions of volatile organic compounds (VOCs) from cooking and their speciation: A case study for Shanghai with implications for China

(2018) Hongli Wang et al.   SCIENCE OF THE TOTAL ENVIRONMENT

DNA Methylome Analysis of Saturated Aliphatic Aldehydes in Pulmonary Toxicity

(2018) Yoon Cho et al.   Scientific Reports

The emission of PM2.5 in respiratory zone from Chinese family cooking and its health effect

(2018) Fengju Lu et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Characteristics of non-methane hydrocarbons and benzene series emission from commonly cooking oil fumes

(2018) Honghong Yi et al.   ATMOSPHERIC ENVIRONMENT

A comprehensive study on spatio-temporal distribution, health risk assessment and ozone formation potential of BTEX emissions in ambient air of Delhi, India

(2018) Anchal Garg et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Characterization of volatile organic compounds from different cooking emissions

(2016) Shuiyuan Cheng et al.   ATMOSPHERIC ENVIRONMENT

Law and features of TVOC and Formaldehyde pollution in urban indoor air

(2016) Chenchen Chi et al.   ATMOSPHERIC ENVIRONMENT

Association between indoor air pollutant exposure and blood pressure and heart rate in subjects according to body mass index

(2016) Chien-Cheng Jung et al.   SCIENCE OF THE TOTAL ENVIRONMENT

Indoor air quality in schools and its relationship with children's respiratory symptoms

(2015) Joana Madureira et al.   ATMOSPHERIC ENVIRONMENT

Characteristics of PM2.5 emitted from different cooking activities in China

(2015) Yun-Chun Li et al.   ATMOSPHERIC RESEARCH

Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids

(2014) Jun Cao et al.   FOOD RESEARCH INTERNATIONAL

Measurement of temperature, relative humidity and concentrations of CO, CO2 and TVOC during cooking typical Chinese dishes

(2013) Yujiao Zhao et al.   ENERGY AND BUILDINGS

EFFECTS OF COOKING METHODS ON THE HEAVY METAL CONCENTRATIONS OF THE AFRICAN CATFISH (CLARIAS GARIEPINUS)

(2011) BEYZA ERSOY   JOURNAL OF FOOD BIOCHEMISTRY

Application of the Margin of Exposure (MOE) approach to substances in food that are genotoxic and carcinogenic

(2010) Diane Benford et al.   FOOD AND CHEMICAL TOXICOLOGY

Characteristics and health impacts of VOCs and carbonyls associated with residential cooking activities in Hong Kong

(2010) Yu Huang et al.   JOURNAL OF HAZARDOUS MATERIALS

Formation of oxygenated α,β-unsaturated aldehydes and other toxic compounds in sunflower oil oxidation at room temperature in closed receptacles

(2008) María D. Guillen et al.   FOOD CHEMISTRY